Keto Cream-Filled Donuts
Indulge guilt-free with these delightful Keto Cream-Filled Donuts, a perfect low-carb treat for your sweet tooth! Made with a wholesome blend of almond and coconut flours, these donuts are baked to golden perfection, ensuring a light and moist texture without the extra carbs. The creamy filling, whipped from heavy cream and vanilla, takes these donuts to a whole new level of decadence, creating a satisfying bite that's both airy and rich. Sweetened with erythritol, this recipe is diabetic-friendly and ideal for ketogenic lifestyles. Ready in under 35 minutes, these donuts are easy to whip up and impressively crave-worthy, making them the ultimate showstopper for your next breakfast or dessert spread. Treat yourself to these irresistible baked donuts, and enjoy a low-carb indulgence that keeps you on track!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.25 cups Coconut flour
- 2 teaspoons Baking powder
- 0.5 cups Erythritol sweetener
- 0.25 teaspoons Salt
- 4 large Eggs
- 2 tablespoons Unsweetened almond milk
- 1 teaspoon Vanilla extract
- 0.25 cups Butter, melted
- 0.5 cups Heavy cream
- 2 tablespoons Powdered erythritol sweetener
- 1 teaspoon Vanilla extract (for cream)
Instructions
Preheat your oven to 350°F (175°C) and grease a donut pan with cooking spray.
In a large mixing bowl, whisk together the almond flour, coconut flour, baking powder, erythritol sweetener, and salt.
In a separate bowl, beat the eggs, then add the unsweetened almond milk, vanilla extract, and melted butter. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring continuously to ensure no lumps remain.
Pour the batter into a piping bag or a large plastic storage bag with the corner snipped off, and pipe it evenly into the donut pan cavities.
Bake for 18-20 minutes or until the donuts are golden brown and spring back when touched.
While the donuts are baking, prepare the filling by whipping the heavy cream, powdered erythritol, and vanilla extract in a medium bowl until stiff peaks form. Place in a piping bag fitted with a small round tip.
Allow the donuts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Once the donuts are cool, use a small skewer or chopstick to create a hollow channel through the center of each donut for the cream filling.
Gently pipe the vanilla cream inside the channel of each donut until filled.
Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 239 mg | 10% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 1.3 g | ||
| Protein | 8.4 g | 17% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 69 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 205 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
